KR20150066048A - Manufacturing method of Red Allium hookeri using Allium hookeri root and Red Allium hookeri using Allium hookeri root manufactured by the same - Google Patents
Manufacturing method of Red Allium hookeri using Allium hookeri root and Red Allium hookeri using Allium hookeri root manufactured by the same Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
Abstract
Description
본 발명은 삼채 뿌리를 이용한 홍삼채의 제조방법 및 이에 의해 제조된 삼채 뿌리를 이용한 홍삼채에 관한 것으로, 보다 상세하게는 삼채 뿌리를 증포 및 건조함으로 인해 장기간 보관할 수 있으며 식감을 향상시킨 삼채 뿌리를 이용한 홍삼채의 제조방법 및 이에 의해 제조된 삼채 뿌리를 이용한 홍삼채에 관한 것이다.
The present invention relates to a method for preparing red ginseng seeds using a root, and a red ginseng root using the root ginseng root prepared thereby. More particularly, the present invention relates to a red ginseng root And red ginseng roots using the root roots produced by the method.
삼채는 피자식물문, 단자엽식물강, 백합목, 백합과, 부추속으로 학명은 Allium hookeri이다. 삼채는 다년생초본으로 히말라야 산맥의 미얀마 고랭지가 원산지이며 국내에선 그 뿌리의 생긴 모양이 인삼과 비슷하여 삼채라고 불리기도 한다.
The trichothecia is a pizza plant door, a terminal plant river, a lily lily, a lily, an allium, and the scientific name is Allium hookeri . It is a perennial herb, originating from the Myanmar Highland in the Himalayas, and is also called a triflora because its roots are similar to ginseng in Korea.
삼채는 쓴맛·단맛·매운맛 등 한국인 기호에 맞는 특성을 가지고 있어 생 채소로서의 가치 뿐만 아니라 조미료, 감미료로도 활용 가능하며, 김치는 물론 무침이나 탕·전·찜 등 각종 요리와 빵이나 만두의 속, 그리고 다이어트 음료에 이르기까지 활용 범위가 넓어 향후 다양한 가공 식품의 재료로 그 수요가 크게 늘어날 것으로 기대된다. 삼채가 국내에 소개된 후 짧은 기간에 여러 기업들이 삼채 환, 분말, 즙 등의 형태로 상품화하였다.
It can be used not only as a raw vegetable but also as a seasoning and sweetener because it has the characteristics of Korean taste such as bitter taste, sweetness, and spicy taste. It also can be used for various kinds of dishes such as kimchi, , And dietary beverage, it is expected that the demand will be greatly increased as a material of various processed foods in the future. In the short period after the introduction of the sampler into Korea, several companies commercialized it in the form of triple ring, powder, and juice.
삼채는 마늘, 양파, 산삼 보다 훨씬 높은 식이유황 사포닌을 함유(2012년 농업기술실용화재단, 경희대 생명공학연구소, 경남농업기술원, 한국식품개발원 시험분석)하며, 고혈압, 당뇨, 콜레스테롤 저하, 항암, 항염증, 혈전분해 등에 효과가 뛰어난 것으로 보고(2012년 한국식품영양학회지, 2012년 대한목초학회지)되어 의료용 활성물질에 대한 연구 또한 활발히 진행되고 있다.
It has a higher sulfur content than garlic, onion, and wild ginseng. (2012 Agricultural Technology Application Foundation, Kyung Hee Institute of Biotechnology, Kyungnam Agricultural Research and Extension Services, Korea Food Research Institute) Inflammation, thrombosis, etc. (2012 Korean Journal of Food Science and Nutrition, 2012, Korean Journal of Agrochemicals).
삼채 관련 특허를 살펴보면 다음과 같다.The following is a list of patents related to triple bonds.
대한민국등록특허공보 제10-1294654호(2013.08.08.)에는 삼채를 포함하는 김치제조용 양념 조성물, 이의 제조방법 및 이를 포함하는 김치가 개시되어 있고, 대한민국등록특허공보 제10-1259037호(2013.04.29.)에는 삼채 장아찌의 제조방법이 개시되어 있고, 대한민국등록특허공보 제10-1222662호(2013.01.17.)에는 육류양념용 삼채분말의 제조방법, 그 삼채분말이 함유된 육류양념 및 그 육류양념으로 제조된 양념육이 개시되어 있으며, 대한민국공개특허공보 제10-2012-0109433호(2012.10.08.)에는 삼채 막걸리의 제조방법이 개시되어 있다.
Korean Patent Publication No. 10-1294654 (Aug. 31, 2013) discloses a seasoning composition for preparing kimchi, a method for producing the same, and a kimchi containing the same, and Korean Patent Publication No. 10-1259037 (Apr. 29.) discloses a method for producing triangles, and Korean Patent Registration No. 10-1222662 (Apr. 17, 2013) discloses a method for producing triangles of meat sauce, a meat sauce containing the triangles powder, A seasoning made from seasonings has been disclosed, and Korean Patent Laid-Open Publication No. 10-2012-0109433 (Oct. 10, 2012) discloses a method for producing a mungle rice wine.
삼채는 식이유황을 다량 함유하고 있는 장점이 있지만, 장기 보관이 어렵고 매운 맛이 강해 섭취하기 용이하지 않은 문제가 있다.
Although there is a merit that dietary sulfur is contained in a large amount in a dish, it is difficult to keep for a long time, and there is a problem that it is not easy to ingest because of strong spicy taste.
본 발명의 목적은 삼채 뿌리를 증포 및 건조함으로 인해 장기간 보관할 수 있으며 식감을 향상시킨 삼채 뿌리를 이용한 홍삼채의 제조방법 및 이에 의해 제조된 삼채 뿌리를 이용한 홍삼채를 제공하는 것이다.
It is an object of the present invention to provide a method for preparing red ginseng seeds using triangular roots which can be preserved for a long period of time by suspending and drying the roots, and to provide red ginseng roots using the roots produced by the roots.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은 삼채 뿌리를 세척하는 단계(단계 1); 상기 세척된 삼채 뿌리를 증포하는 단계(단계 2); 및 상기 증포된 삼채 뿌리를 건조하는 단계(단계 3); 를 포함하는 삼채 뿌리를 이용한 홍삼채의 제조방법을 제공한다.The present invention relates to a method of cleaning a three-rooted root (step 1); (Step 2) of spreading the washed triplex root; And drying the frozen triplex root (step 3); The present invention also provides a method for producing red ginseng seeds using a triple root containing roots.
상기 단계 2에서, 상기 증포는 50~60℃에서 48~72시간 동안 증포한다.In step 2, the microspheres are incubated at 50-60 < 0 > C for 48-72 hours.
상기 단계 3에서, 상기 건조는 30~40℃에서 48~72시간 동안 건조한다.In the step 3, the drying is performed at 30 to 40 DEG C for 48 to 72 hours.
또한, 본 발명은 상기 제조방법으로 제조되는 삼채 뿌리를 이용한 홍삼채를 제공한다. In addition, the present invention provides red ginseng seeds using the root of the triangles manufactured by the above-described method.
또한, 본 발명은 상기 홍삼채에 10배(w/w)의 용매를 가하여 50~60℃에서 8~10시간 동안 추출한 후, 기공 크기(pore size)가 1~5㎛인 가압 여과장치에서 여과한 후 감압 농축기로 70℃에서 고형분 함량이 60Brix가 되도록 농축하여 제조하는 삼채 뿌리를 이용한 홍삼채의 농축액을 제공한다.In addition, the present invention is characterized in that the above red ginseng is added with a solvent 10 times (w / w), extracted at 50 to 60 ° C for 8 to 10 hours, filtered through a pressure filtration apparatus having a pore size of 1 to 5 μm And concentrated to a solid content of 60 Brix at 70 캜 with a post-decompression concentrator to provide a concentrate of red ginseng seeds using a triplex root.
상기 용매는 물, 농도가 20~30%인 주정 또는 물과 농도가 50~60%인 주정을 혼합한 혼합용매 중 어느 하나를 선택해서 사용한다.
The solvent is selected from water, a solvent having a concentration of 20 to 30%, or a mixed solvent obtained by mixing water and a solvent having a concentration of 50 to 60%.
본 발명에 따른 삼채 뿌리를 이용한 홍삼채는 삼채 뿌리를 증포 및 건조함으로 인해 장기간 보관할 수 있으며 식감을 향상시킨 장점이 있다.
According to the present invention, the red ginseng roots using the three-root roots of the present invention can be stored for a long period of time by drying and drying the roots of the three roots, thus improving the texture.
도 1은 건강하게 자란 삼채의 사진.
도 2는 삼채를 채취한 사진.
도 3은 삼채로부터 뿌리를 절단하는 사진.
도 4는 삼채의 뿌리를 세척한 사진.
도 5는 본 발명에 따른 삼채의 뿌리를 이용한 홍삼채의 사진.Fig. 1 is a photograph of a triplet grown in good health.
Fig. 2 is a photograph of a sampler taken. Fig.
Fig. 3 is a photograph of cutting the roots from the triplex. Fig.
Fig. 4 is a photograph of washing the roots of a tub.
FIG. 5 is a photograph of red ginseng seeds using the roots of the rice seedlings according to the present invention.
이하, 본 발명을 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 삼채 뿌리를 이용한 홍삼채의 제조방법을 설명한다.
First, a method for manufacturing red ginseng saplings using the triplex root according to the present invention will be described.
본 발명의 삼채 뿌리를 이용한 홍삼채의 제조방법은,The method for manufacturing red ginseng seedlings using the triplex root of the present invention comprises:
삼채 뿌리를 세척하는 단계(단계 1);Washing the triple root (step 1);
상기 세척된 삼채 뿌리를 증포하는 단계(단계 2); 및(Step 2) of spreading the washed triplex root; And
상기 증포된 삼채 뿌리를 건조하는 단계(단계 3);Drying the frozen triplex root (step 3);
를 포함한다.
.
상기 단계 1에서 상기 삼채 뿌리는, 건강하게 자란 삼채를 선별하여, 상기 삼채로부터 뿌리를 절단한 후, 물을 이용하여 상기 삼채 뿌리를 깨끗이 세척하되, 껍질을 벗기지 않은 상태로 사용하는 것이 바람직하다.In the step 1, it is preferable that the triplex root is selected from healthy tribres, the roots are cut from the triplex, and the triplex root is cleanly washed with water, but is not peeled off.
상기 삼채는 뿌리부추라고도 하며, 피를 맑게 해주고, 항암 효능을 가진 다량의 유황성분이 마늘보다 6배 정도 많이 함유되어 있는 야채로, 이외에도 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지에 탁월한 효과를 나타낸다. 상기 삼채는 비타민A, 철분, 칼슘 등의 성분들도 함유되어 있지만, 식이유황이 다량 함유되어 있다. 이러한 식이유황은 자체가 강력한 항산화 물질이며, 자체적으로 강력한 살균 작용과 항균작용을 해서, 면역력 증진에 도움이 된다. 또한, 삼채에 함유된 유황성분은 몸속의 피를 정화시키고, 혈전을 용해시켜 몸 밖으로 배출시키는 작용을 수행한다. 아울러, 유황성분은 생체건강에 나쁜 영향을 미치는 중금속, 화공약품, 각종 농약 등의 공해물질의 오염에서 해방될 수 있는 해독작용을 가지고 있다. 또한, 유황성분은 피부 노화를 방지하고 인삼보다 60배 많은 사포닌이 함유되어 있어 강력한 항암작용을 하는 것으로 알려져 있다. 이외에도, 미국을 비롯한 여러 나라의 대체의학 병원에서는 유황성분을 항암제, 염증치료제, 통증완화제, 류머티스성 치료제, 우울증치료제, 피부 경화 치료제로 다양하게 사용하고 있다.
It is also known as Root Leek, which cleanses the blood and contains a large amount of sulfur, which has anticancer efficacy, more than 6 times that of garlic. It is also excellent for promoting bowel movement, improving diabetic symptoms, alleviating atopic dermatitis and skin aging Effect. Although the above-mentioned triplex contains components such as vitamin A, iron and calcium, it contains a large amount of dietary sulfur. This type of sulfur is a powerful antioxidant, itself has strong antibacterial and antimicrobial action, it helps to improve immunity. In addition, the sulfur component contained in the trash can purify the blood in the body, dissolve the thrombus and discharge it out of the body. In addition, the sulfur component has a detoxifying effect that can be liberated from contamination of pollutants such as heavy metals, chemical agents, and various pesticides that have a bad influence on the living health. In addition, the sulfur component prevents aging of the skin and contains saponin 60 times more than ginseng. In addition, the alternative medicine hospitals of various countries including the United States are using various kinds of sulfur as anticancer drugs, inflammation drugs, pain relievers, rheumatic drugs, antidepressants, and skin hardening drugs.
상기 단계 2는 상기 세척된 삼채 뿌리를 물을 끓여 수증기를 제조한 후, 상기 수증기를 이용하여 찌는 단계이다. 상기 증포는 50~60℃에서 48~72시간 동안 증포할 수 있으며, 바람직하게는 60℃ 에서 72시간 동안 증포할 수 있으나, 이에 제한되지 않는다.
Step 2 is a step of boiling the washed three-rooted root to prepare steam, and then steaming it using the steam. The suspension may be baked at 50 to 60 ° C for 48 to 72 hours, preferably at 60 ° C for 72 hours, but is not limited thereto.
상기 단계 3은 상기 증포된 삼채 뿌리를 건조하는 단계이다. 상기 건조는 30~40℃에서 48~72시간 동안 건조할 수 있으며, 바람직하게는 40℃ 에서 72시간 동안 건조할 수 있으나, 이에 제한되지 않는다.
Step 3 is a step of drying the frozen triplex root. The drying may be performed at 30 to 40 ° C for 48 to 72 hours, preferably at 40 ° C for 72 hours, but is not limited thereto.
또한, 본 발명은 상기 제조방법으로 제조되는 삼채 뿌리를 이용한 홍삼채를 제공한다. 본 발명에 따른 삼채 뿌리를 이용한 홍삼채는 담황갈색 또는 담적갈색을 띠며 장기 보관이 가능하며 식감을 향상시킨 장점이 있다.
In addition, the present invention provides red ginseng seeds using the root of the triangles manufactured by the above-described method. According to the present invention, the red ginseng roots of the present invention have a pale yellow or brownish brown color and can be stored for a long time and have an advantage of improving the texture.
본 발명에 따른 삼채 뿌리를 이용한 홍삼채를 분말화한 홍삼채 분말은 조미료, 감미료로도 활용 가능하며, 김치는 물론 무침이나 탕·전·찜 등 각종 요리와 빵이나 만두의 속, 그리고 다이어트 음료 등에 활용할 수 있다.
The red ginseng seed powder obtained by powdering red ginseng seeds according to the present invention can be used as a seasoning or a sweetener. It can be used in various kinds of dishes such as kimchi, bamboo, steamed rice, steamed rice, steamed buns and buns, .
또한, 본 발명은 삼채 뿌리를 이용한 홍삼채를 추출하고 농축한 홍삼채 농축액을 제공한다.The present invention also provides a concentrated red ginseng seed concentrate obtained by extracting red ginseng saplings using a three-rooted root.
본 발명에 따른 홍삼채 농축액은 상기 홍삼채에 10배(w/w)의 용매를 가하여 50~60℃에서 8~10시간 동안 추출한 후, 기공 크기(pore size)가 1~5㎛인 가압 여과장치에서 여과한 후 감압 농축기로 70℃에서 고형분 함량이 60Brix가 되도록 농축하여 제조할 수 있다.The red ginseng seed concentrate according to the present invention is prepared by adding a 10-fold (w / w) solvent to the red ginseng seeds and extracting the mixture at 50 to 60 ° C for 8 to 10 hours. Thereafter, a pore size of 1 to 5 μm Filtered, and concentrated to a solid content of 60 Brix at 70 ° C. in a vacuum condenser.
상기 용매는 물, 농도가 20~30%인 주정 또는 물과 농도가 50~60%인 주정을 혼합한 혼합용매 중 어느 하나를 선택해서 사용할 수 있다.
The solvent may be selected from water, a solvent having a concentration of 20 to 30%, or a mixed solvent obtained by mixing water and a solvent having a concentration of 50 to 60%.
본 발명에 따른 홍삼채 농축액을 분말화한 홍삼채 농축액 분말은 배변촉진, 당뇨증상 개선, 아토피 완화 및 피부노화방지 등의 건강기능식품 조성물에 활용될 수 있다.
The red ginseng seed concentrate powder obtained by pulverizing the red ginseng seed concentrate according to the present invention can be applied to a health functional food composition such as feces excretion promotion, diabetic symptom improvement, atopic alleviation and skin aging prevention.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
건강하게 자란 삼채(도 1 참조)를 채취(도 2 참조)하였으며, 상기 삼채로부터 뿌리를 절단(도 3 참조)하여 얻은 삼채 뿌리 물을 이용하여 깨끗이 세척하되, 껍질을 벗기지 않은 상태로 사용하였다(도 4 참조). 상기 세척된 삼채 뿌리를 물을 끓여 수증기를 제조한 후, 상기 수증기를 이용하여 60℃ 에서 72시간 동안 증포하였다. 상기 증포된 삼채 뿌리를 40℃ 에서 72시간 동안 건조하여 홍삼채(도 5 참조)를 제조하였다.
(See Fig. 2) were taken (see Fig. 2), and the roots were cut from the triangle (see Fig. 3) and washed thoroughly using the root roots. The roots were used without peeling 4). The washed three-rooted root was boiled with water to prepare water vapor, and then the water was vaporized at 60 ° C for 72 hours using the water vapor. The dried triangular root was dried at 40 ° C for 72 hours to prepare red ginseng (see FIG. 5).
[비교예 1][Comparative Example 1]
삼채 뿌리를 물을 이용하여 깨끗이 세척하고 90℃ 에서 42시간 동안 건조하여 삼채 뿌리를 준비하였다.
The triple root was washed thoroughly with water and dried at 90 ° C for 42 hours to prepare a triple root.
[실험예 1][Experimental Example 1]
상기 실시예 1에서 제조한 홍삼채와 비교예 1의 삼채 뿌리의 관능성 평가를 위해 관능검사 경험이 있는 25~35세의 8명의 패널 요원을 구성하여 향과 맛에 대하여 10점 만점의 채점법에 의해 평균치를 구하여 비교하여 표 1에 나타내었다. 이 때 10점은 가장 우수하고, 1점은 가장 열악한 품질의 상태를 나타낸다.In order to evaluate the sensory properties of the red ginseng roots prepared in Example 1 and the yellow roots of Comparative Example 1, eight panelists, aged 25 to 35 years, who had experienced sensory evaluation, were composed and scored 10 points The average values were compared and shown in Table 1. At this time, 10 points are the best and 1 point is the worst quality.
또한, 모든 통계 분석은 SAS(Statistics Analytical System, USA, 1996) 패키지 프로그램(package program)의 ANOVA과정으로 통계처리를 실시하였으며, 던컨의 다중검정(Duncan's multiple range test)으로 처리구간의 유의성(p<0.05)을 검정하였다.
Statistical analysis was performed using ANOVA of SAS (Statistics Analytical System, USA, 1996) package program. Duncan's multiple range test was used to compare statistical significance (p < 0.05).
표 1에서 알 수 있는 바와 같이, 향과 맛에 대한 기호도에서 실시예 1의 홍삼채는 비교예 1의 삼채 뿌리에 비해 월등히 높은 평가를 나타내었다.
As can be seen from Table 1, the red ginseng extract of Example 1 showed a much higher evaluation than the yellow ginseng root of Comparative Example 1 in preference to flavor and taste.
따라서, 본 발명에 따른 삼채 뿌리를 이용한 홍삼채는 식감이 향상된 것을 확인할 수 있다.
Therefore, it can be confirmed that the texture of the red ginseng roots of the present invention is improved.
[실험예 2][Experimental Example 2]
상기 실시예 1에서 제조한 홍삼채와 비교예 1의 삼채 뿌리를 상온에서 용기에 담아 일정기간 동안 방치후 보관 상태를 확인하여 표 2에 나타내었다.
The red ginseng roots prepared in Example 1 and the root roots of Comparative Example 1 were placed in a container at room temperature for a certain period of time, and storage conditions were confirmed and shown in Table 2.
30 days past
매우 양호Storage status
Very good
매우 양호Storage status
Very good
매우 양호Storage status
Very good
매우 양호Storage status
Very good
양호Storage status
Good
불량Storage status
Bad
표 2를 보면, 본 발명에 따른 홍삼채는 일반 삼채의 뿌리에 비해 장기간 보관이 가능한 것을 확인할 수 있다.Table 2 shows that the red ginseng according to the present invention can be stored for a longer period of time than the roots of the common triplex.
Claims (6)
상기 세척된 삼채 뿌리를 증포하는 단계(단계 2); 및
상기 증포된 삼채 뿌리를 건조하는 단계(단계 3);
를 포함하는 삼채 뿌리를 이용한 홍삼채의 제조방법.
Washing the triple root (step 1);
(Step 2) of spreading the washed triplex root; And
Drying the frozen triplex root (step 3);
And a method for manufacturing red ginseng seedlings using the root of three kinds including roots.
상기 증포는 50~60℃에서 48~72시간 동안 증포하는 삼채 뿌리를 이용한 홍삼채의 제조방법.
2. The method according to claim 1, wherein in step 2,
The method for producing red ginseng seeds according to any one of claims 1 to 3, wherein the fungus is cultured at 50 to 60 DEG C for 48 to 72 hours.
상기 건조는 30~40℃에서 48~72시간 동안 건조하는 삼채 뿌리를 이용한 홍삼채의 제조방법.
2. The method of claim 1, wherein in step 3,
Wherein the drying is performed at 30 to 40 DEG C for 48 to 72 hours.
A red ginseng root using a root of a tuberosity produced by the method of any one of claims 1 to 3.
(W / w) solvent was added to the red ginseng preparation of claim 4, and the mixture was extracted at 50 to 60 ° C for 8 to 10 hours, filtered through a pressure filtration apparatus having a pore size of 1 to 5 μm, And concentrate the solid content at 70 캜 so as to have a solid content of 60 Brix.
상기 용매는 물, 농도가 20~30%인 주정 또는 물과 농도가 50~60%인 주정을 혼합한 혼합용매 중 어느 하나를 선택해서 사용하는 삼채 뿌리를 이용한 홍삼채의 농축액.6. The method of claim 5,
The solvent is selected from the group consisting of water, a solvent having a concentration of 20 to 30%, or a mixed solvent obtained by mixing water and a solvent having a concentration of 50 to 60%.
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